Thursday, December 23, 2010

Christmas Morning Yummies

I've got two favorites that I've been looking forward to since last Christmas. Loaded with half-n-half, butter, and sugar, they are not for the faint of heart. Continue reading at your own risk.

The first recipe requires a little bit of stirring on the stove, but is so worth it. Rich and creamy without being overpoweringly sweet, it's glorious.  







The other recipe, which is always our Christmas breakfast, is 
Baked French Toast


It's wonderfully easy: just whip it up on Christmas Eve and put it in the fridge until morning. 

I use this recipe from All-Recipes, which is excellent, but it's critical to nearly double the amount of bread the recipe calls for. I use almost two loaves of french bread. 
1 1/2 to 2 loaves French bread (whole wheat is better, if you can find it), cut diagonally in 1-inch slices
8 eggs
2 cups milk
1-1/2 cups half-n-half cream
2 tsp vanilla extract
1/4 tsp ground cinnamon

Topping:
3/4 cup butter
1 1/3 cups brown sugar
3 Tbsp light corn syrup
chopped pecans (optional)

  • Butter a 9 x 13-inch baking dish. Arrange the slices of bread in the pan, overlapping as necessary to fill the pan. I typically do two rows. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, smooshing the bread down until it's submerged, cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Top with chopped pecans if desired.
  • Bake in a preheated oven, uncovered, for 40-45 minutes, until puffed, golden, and bubbling.


If that doesn't float your boat nothin' will,  you can check out this  post at Ezra Poundcake full of ideas for Christmas morning. I think I may try out her french toast recipe just to see how hers compares to the one I've been using. That girl's recipes always knock my socks off and her blog makes me LFR (laugh for reals). 

I don't LOL any more. Nobody uses that acronym appropriately and I'm over it.


6 comments:

  1. I made that same French Toast bake recipe last Christmas. It was YUMMY! John has convinced me that we have to make strata this year though, which doesn't sound quite as appealing as the french toast.
    I refuse to use "LOL" too. Now it is so overused that it kind of irritates me.

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  2. My mouth is watering. I will be trying this... maybe tomorrow! Merry Christmas from A Bowl Full of Lemons.

    Hugs,
    Toni

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  3. ooooh, I'm a total french toast kind of gal - these look simply amAzing!! thanks for sharing - I heart all recipes.com too!!

    one of my faves from there:
    http://allrecipes.com/Recipe/Dixie-Pork-Chops/Detail.aspx

    posted by a heidi though not me:) only bake for 45 min. though...

    ~h

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  4. Making it now, thanks so much for the fun idea for my French Toast loving husband!

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  5. Eek, Heather I'm a little nervous now! I hope you guys love it as much as we do. I decided that if Bread Pudding and French Toast had a baby, this casserole would be their love child.

    Heidi, thanks for the link! I will be checking it out for sure :)

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  6. The caserole sounds yummy! I was wondering what sort of bread you use. Do you mean baguettes? Because our baguettes are quite slim. Is it any kind of loaf bread?

    Thanks for your help! (I have a yummy cafe style scrambled egg recipe that I want to try, and th casserole dish would go with it perfectly I think)

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